3/4 pound uncooked strozzapreti or other short, twisty pasta
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1 large shallot, thinly sliced
1 cup shelled and peeled fava beans or frozen edamame, thawed
1 cup shelled fresh Engligh peas or frozen peas, thawed
3 tablespoons dry white wine
1/3 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 oz prosciutto, chopped
1/2 teaspoon salt
1/4 cup whole-milk ricotta cheese
1 oz pecorino Romano cheese, grated (about 1/4 cup)

3/4 pound uncooked strozzapreti or other short, twisty pasta 1 tablespoon extra-virgin olive oil 2 teaspoons butter 1 large shallot, thinly sliced 1 cup shelled and peeled fava beans or frozen edamame, thawed 1 cup shelled fresh Engligh peas or frozen peas, thawed 3 tablespoons dry white wine 1/3 cup fat-free, lower-sodium chicken broth 1/4 teaspoon freshly ground black pepper 1 oz prosciutto, chopped 1/2 teaspoon salt 1/4 cup whole-milk ricotta cheese 1 oz pecorino Romano cheese, grated (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm.
2. Heat a large saucepan over medium heat. Add oil and butter; swirl unitl butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.